Potato Cheese Soup

3 C potato - peeled, and cubed
1 C carrot - diced
1 C celery - chopped
1/2 c onion - diced
3 cup water
4 chicken boullion cubes

bring to a boil on stop top and let simmer on low-med heat until barely tender

In a separate pan make roux
3/4 C flour
2 C milk
2 C 1/2 & 1/2
3/4 C. butter
Melt together and whisk until thickens and is smooth.

Add to roux
12 oz Velveeta or Cheese Wiz
1 Tbl Basil (dried) or fresh basil to taste
1/2 tea pepper
1/2 tea salt (or to taste)

Add to the vegetables and stir, let simmer on low heat.

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